This bright pink beet risotto has it all. Great flavour and gorgeous looks. The earthy beets give it the gorgeous colour and add the most amazing depth to the rice, paired with fresh ricotta and some floral thyme, this is a dish that will never fail to impress.
Pink is everywhere this month and it is wonderful to see! The world has gone pink for Breast Cancer Awareness month. Even the disposable red cups (You know the ones!!!) are currently pink. I love that. This is a cause that is close to my heart and a disease that changed my life!
This Perfectly Pink Beet Risotto is my savoury contribution to raising awareness, it is a show stopping meal. I wish you could be in my kitchen, I can assure you that the colour you see isn't edited! This risotto really is bright bright pink. Sprinkled with fresh beautiful white ricotta and with a light garnish of thyme, it is gorgeous to look at. (It tastes pretty gorgeous too!).
It is certainly going to be a dish that gets remembered and that is what I wanted. I wanted a meal that will stay in peoples minds once October and Breast Cancer Awareness month had finished.
Breast cancer is the most commonly diagnosed cancer among women in Australia and one in eight women will develop breast cancer in their lifetime!!!!
And that is just breast cancer. All cancers combined affect one in three people!!!!!!!
Breast Cancer affected me over 20 years ago when my Mum lost her battle with secondary breast cancer.
Her relapse was sudden and vicious, they discovered the disease was back, found it had spread to her liver and her kidneys and she passed away just a week later. In some ways maybe that was a blessing; she didn't spend a long time suffering and as a family we didn't watch her slowly disappear. We woke up one morning, sat and talked whilst the nurse helped her sit up, I remember her asking to wear my long cream jumper, I remember her wrapping a green pashmina around her shoulders and I remember her smiling. She was coherent and responsive, she kissed us, we went to school, she was sleeping when we arrived home and that night she died.
It changed our lives, it was so sudden, so devastating and such a loss, but we adapted, grew up, changed and it became part of our lives and part of who we are. We are children who lost their mother at an early age, we lost someone who taught us how important love is, how important family is and who even though she was dying, smiled and acted as normally as she could. She gave us the gift of love and that is something cancer can't take away. And more than that, in an odd and poignant way, she also gave us the ability to deal with disaster and tragedy, we know that whatever life throws our way, we can overcome it. We are stronger because of her death.
But I think the hardest part for me, is now I am a mother. I cannot imagine the pain and heartache she must have gone through knowing that she would leave us and wouldn't see us grow up. As I wrote to a friend the other day, I lost my mother that day, but she lost everything. She lost seeing us become adults, our graduations, our weddings and seeing her grandchildren. She knew she would have to leave my Dad to bring us up alone.
That, more than anything, is what makes me sad and angry at this disease. But through awareness and research we can make a difference. I know in the 20 plus years, since it affected my life, the survival rates has increased by over 20%!!!!
Want to save this recipe?
If you are interested in making a donation, these charities work on raising awareness, research and supporting those with the disease. If you have any other breast cancer charities you support, please let me know below and I will happily add them to this list.
- Australia National Breast Cancer Foundation
- New Zealand Breast Cancer Network New Zealand
- UK Breast Cancer Now
- UK - McGrath Foundation
- US Breast Cancer Action
- US Living Beyond Breast Cancer
Also not specifically for breast cancer patients but the Macmillan Nurses do an amazing job, with patient care within hospitals and in the home. An amazing organisation.
So the pink pink pink beets risotto! I can tell you the boys wanted to know why I couldn't make blue risotto!!!!
Tips for making this pink beets risotto.
Don't be scared by risotto, pour a glass of wine (you'll need some for the recipe) put on a bit of music and enjoy 20 minutes of kitchen therapy.
Stir your pan slowly, and if you listen to the Italian Nonnas (and let's face it why wouldn't you!!!) you should only every stir in one direction.
Ideally stir with a flat paddle spoon that has a hole in the middle. They usually come in those packets of wooden spoons and spatulas. The one with a large round hole in the middle is a risotto spoon. I only learnt that a few years back!!!!
If you want more tips on the perfect risotto then check out this post...Simple Perfect Risotto.
I also have a few other risotto recipes on the blog, Seared Salmon with Lemon Risotto, Saffron and Leek Risotto, Sausage and Rosemary Risotto.
p.s if you have any tips on how to photography risotto I would love to hear them....I find it one of the hardest foods to capture!
Why not pin this recipe for this Beet Risotto with Ricotta and Thyme for later. Pin it here.
Get the Recipe
Beetroot Risotto with Ricotta and Lemon Thyme
Ingredients
- 14 oz cooked beetroots - see notes
- 1 red onion
- ½ stick butter
- 2 tablespoon olive oil
- 2 garlic cloves
- ½ teaspoon salt
- 1 ½ cups risotto rice
- 2 sprigs lemon thyme or normal thyme
- ½ cup wine (red or white)
- 3 cups vegetable stock
- 1 tablespoon cold butter
- ⅓ cup grated parmesan
- 4 tablespoon ricotta - see notes
Instructions
- Start by preparing the beetroots. Reserve the liquid that the beetroots came in and then chop each beetroot into small chunks. Set the beetroot and the juice aside.
- Peel and finely chop the onion.
- Put the butter into a heavy based pan, add the olive oil and place over a medium heat.
- Add the onions and cook for 5 minutes until soft.
- Crush in the garlic and the salt and cook for a further 2 minutes.
- Add the risotto rice and stir to coat in the butter.
- Sprinkle over the thyme and then cook for a minute or so until the edges of the rice are starting to look translucent.
- Pour in the wine and allow it to sizzle away.
- Add a ladleful of the stock and stir the risotto to prevent it from catching. Allow this liquid to be absorbed and then add another ladle of stock. Continue adding and stirring until until the rice is cooked to al dente and the liquid has all been absorbed. This is usually about 20 minutes.
- Pour in 70ml of the reserved beetroot juice and add the chopped beetroot. Place over a low heat and stir gently until the rice is a perfect pink colour and the beetroot is heated through.
- Remove from the heat and stir through the remaining butter and the parmesan.
- Place the lid on the risotto pan and leave it for 3-4 minutes.
- Give it a final stir and then serve immediately, with a tablespoon of ricotta sprinkled over and a garish of fresh thyme leaves.
Notes
However I made a smaller portion using 500ml of milk (and 25ml of vinegar)
Nutrition
Nutrition is per serving
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Patricia @ Grab a Plate says
I'm so sorry you lost your mom to a terrible disease, especially at such a young age. I hope her memory is a blessing to you!
I loved your beautiful risotto -- one of my favorite meals! Such beautiful color, and I'm sure flavor!
Claire McEwen says
Thank you Patricia x
Risotto is one of my favs too 🙂
Lisa Pater says
Beautiful pictures. Beautiful post and tribute to your mom. I lost my mom when I was 2. A sudden death due to a blood clot. No matter the cause, we miss them so much don't we.
Claire McEwen says
Oh Lisa I am so sorry to hear that xxx
Donna says
Claire,
What a beautiful recipe. I love your blog . I was deeply saddened to hear about the loss of your Mom, especially with you being so young. I imagine she would be very proud of you and your awesome blog. Thank you for sharing a deeply personal segment of your life story. What a wonderful tribute. I can not wait to try this recipe.
Claire McEwen says
Thank you for your kind words Donna x
Maureen | Orgasmic Chef says
Claire, this is a beautiful tribute to your mum and I love this risotto. The colour is amazing!
Claire McEwen says
Thank you Maureen. I was so happy how pink it end up being 🙂
Remya @ Forks N Knives says
So sorry for your loss Claire. This a beautiful post and a great recipe. God bless you!
Claire McEwen says
Thank you Remya x
Diane says
Lovely recipe Claire and a beautiful message as well. Thank you for sharing your deeply moving account of how this aweful disease has affected your family. Our family has lost many many members (and another has cancer right now!) to various forms of cancer. Breast cancer has only shown up once so far. It's wonderful you are raising awareness about breast cancer and I so appreciate the links you left for us to explore in support of the research and medical community devoted to eliminating this horrid disease!
Claire McEwen says
Diane, so sorry to hear your family has lost so many loved ones. Such a horrid disease that affects so many people.
I pray that one day we will find a cure x
Johlene@FlavoursandFrosting says
I´m so sorry for your loss Claire.. I love this post and recipe!! I can´t believe that 1 out of 8 women will end up with breast cancer.. those are shocking stats! We really need to take of our bodies more and live healthier lives... (speaking of myself ofcourse..) xoxo
Claire McEwen says
Thank you Johlene.
I know, it is shocking isn't it, and 1 in 3 people will be affected by cancer in general! Such a horrid disease!
We do, eating well and making sure we look after our bodies is so important! xx
Nancy | Plus Ate Six says
What a beautiful heartfelt tribute to ALL your parents Claire. I imagine it wasn't easy to write those words and it's beautiful to know that your Mum was in your mind and heart as you made the recipe for yourself and your boys. We've got your back xx
Claire McEwen says
Thank you Nancy, I re-wrote it several times!
Thank you so much for coming by to comment x
Bridget - The Recipe Wench says
Claire -- what great timing with this recipe. I actually have beets in my fridge at this very moment! So sorry to hear about your mom. I have to say, though, it is nice to know you have a nice relationship with your stepmom. My mother passed away 10 years ago. My dad remarried but I'm afraid to look my stepmom in the eyes -- she's like Medusa! 🙂 Ha!
Claire McEwen says
Ooooh, I hope you try this pink risotto, it is so yummy.
Thank you x
I have a wonderful relationship with my step-mum, not always been the case, at 17 we had our share of run ins, but I am sure I would have had the same arguments with my Mum had she survived the cancer. That is generally the case with a teenage daughter and her mother isn't it!!!!
Hehe, sorry your Medusa comment made me smile. I am so sorry to hear about your mother. It isn't something that goes away is it xxx
Razena | Tantalisemytastebuds.com says
The title gives you an inkling of what the dish will look like, but it was even more beautiful than I had imagined. Very inventive and creative and I love the addition of the ricotta and thyme.
Your account of your mum's last day brought me to tears, and I am deeply saddened by your loss.
When I read the horrid remarks posted by the person above I was shocked at how cruel and mean they were. In my faith we do not attempt to humiliate or degrade people in public, and if there is any advice to be given, it is done in private. If he were truly a fan of your work, he would have taken up his concerns in private through email instead of attempting to malign your character on your own website. I find his remarks hateful and spiteful and if he really reads your blog then should have a better grasp of your personality and character as it comes through in your posts.
Claire McEwen says
Razena, thank you for your thoughtful comment. I am totally in agreement. Whilst we are of different faiths I totally agree with you. Humiliating or degrading another person is so very very wrong and so unnecessary.
And thank you for your comments on my risotto, it was so beautiful I loved how pink it was 🙂